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Sourdough Surprises: Pie

Monday, August 20, 2012

SOURDOUGH PÂTE BRISÉE FOR PIES

Sourdough in a pie crust? I never knew that
this was done until Sourdough
Surprises suggested it for the August project.

I knew it would be a challenge when I read the suggested recipe but I didn't know how big it would be. Mixing the pâte brisée wasn't difficult and neither was doing the fraisage, a dough blending method to achieve flakiness. The heat and humidity were another matter though. At least, that is what I'm blaming ;-)

As suggested, I made a double-crust apple pie and divided the pâte brisée into two discs. Even chilled, the base portion softened pretty quickly when it came out of the refrigerator and I ended up practically smearing it into the metal pie dish! Then I realised I had used the smaller of the two portions of pastry for the base and a patch-up job was necessary.

The top part didn't behave any better. After taking a chunk out of it to patch up the base, the circle of pastry had to be rerolled and adjustments made. Despite that, it did taste good though it wasn't flaky. Not to be expected, I suppose, after all the pushing and pulling.

I have only provided the recipe for the sourdough pâte brisée below (the way I made it), and not for the pie since it didn't turn out as well as
I would have liked. To rub salt in the wound, the base didn't cook properly, and undercooked dough has a rather unpleasant texture. But I'm glad I tried and aspire to do better next time!

Link up like those of us listed here. I'd love to
see what everyone has made.

Mix flour, salt and sugar together in a mixing bowl. Add the cubes of butter.
Using a pastry cutter, cut into the butter and flour until the mixture looks
like gravel, with chunks of butter remaining. Alternatively, rub the butter and
flour together with the fingertips. Gradually add the starter while bringing
the mixture together into large clumps. You may not need to use all the
starter.

Turn the dough out onto a surface, floured lightly
if the dough is at all sticky. Divide roughly into 8 portions. Fraisage
the dough: using the heel of your hand, scrape a portion of dough across the
surface. Repeat with the remaining dough.

Divide the dough into two equal balls. Flatten into
discs and wrap each portion in cling film. Chill for at least 30 minutes.

Remove one disc from the fridge. If it is very
firm, you may need to let it soften at room temp for 15 minutes or so. On a
lightly floured surface, roll the dough out into a 16cm round. Fit into a
lightly greased 12cm pie pan leaving a slight overhang. Roll out the second
disc to a 12cm round. Place on a piece of parchment and slide onto a rimless
baking sheet. Chill both while preparing the pie filling.

5 comments:

I'm loving this "Sourdough Surprises", when I settle down in Brazil I will try to participate as my come's & go's would force me to kill my sourdough many times and have to start all over :/I didn't know about sourdough pies either! Sounds like an amazing idea, and your apple pie is taking my breath away!!

Oh no! I am so sorry that this crust gave you trouble! I have to say - I'd never know it by looking at your photos - the color on that top crust looks absolutely perfect! I am hoping to try an apple pie with this crust when apple-picking season comes around in another couple of months. We'll have to compare notes about our next attempts!! :)

Apple pie is my favorite, and even though this one didn't turn out as you'd hoped, it still looks delicious! I hope you have better luck next time. Recently I've heard of heat and humidity giving all kinds of people all kinds of problems with baking so you're not alone :)